Preheat the oven to 200°F and place the oven rack on the middle of the oven.

In one shallow platter or pan, combine 1 cup of flour, paprika, a few pinches of salt and a few grinds of fresh black pepper. In a second pan, mix together the buttermilk and egg. In a third pan, combine the corn flakes and 1 cup of flour. And finally, line a large baking sheet (or cutting board), with parchment paper. Line the pans up in the order as listed.

Dredge one steak in the flour/paprika mixture. Make sure it is fully coated. Gently shake off any excess flour. Dip the steak into the buttermilk/egg mixture and make sure it gets fully coated. Next coat the steak in the corn flake mixture. Place the coated steak on the lined pan or board. Repeat this process for the remaining 3 steaks. Do not discard the flour/paprika mixture - you will use this for the gravy.

Add cooking oil in a large heavy-bottomed skillet to about a 1/4-inch depth over medium heat. Heat the oil to about 320-350°F. Slowly lower the steak into the skillet. Cook for about 3-4 minutes or until the crust is golden. Carefully flip the steak with a pair of tongs and cook for another 3-4 minutes. Place the finished steak on a baking sheet that has been fitted with a baking rack and keep warm in the oven. Cook the remaining steaks. Add more oil to the skillet as needed.

Heat a medium-sized saucepan over medium heat. Add the butter. Once the butter has melted, add the sausage and onions. Break the sausage up with the back of large wooden spoon. Cook until the sausage loses it's pinkness and the onions are softened. Add the flour, stir to combine, and cook for about a minute. Slowly add the milk while scraping the browned bits from the bottom of the pan. Keep stirring as the milk comes to a low simmer. Cook until thickened.

To serve, ladle about a 1/2 cup of gravy onto the plate. Place the steak on the blanket of gravy and dig in!